I often get stuck in a rut with my meals, and my sourdough. I go through the same rotation of dinners and only ever make pancakes from that sourdough starter I keep on feeding. This one pan meal busted me out of both of those ruts, made a super simple meal, and utilized sourdough starter that I didn’t even need to prep ahead of time. My husband said, “This is way better than quiche!”, which is my go-to in a hurry meal. Sounds like a keeper! I found this idea from various sources from around the web and some call it an “Impossible Pie”. I have no idea what that means, but I’m guessing it’s tongue-in-cheek because this meal couldn’t be easier… or tastier. Here’s how I created this wonderful new supper creation that we’ll be eating over and over. The basic premise here is that you fill a skillet with meat and vegetables and then mix up a batter using sourdough starter you already have waiting for you plus eggs and baking powder. I’m guessing you could make this a thousand ways, and I think we’ll try it once a week in our house with different flavorings. First, I preheated my oven to 400 degrees and put my trust 12″ cast-iron skillet on the stove over medium-high heat. Into that skillet I added a few tablespoons of butter, a few chopped carrots, a chopped very large sweet potato, garlic, and onions. I crumbled in 1 lb. of grass-fed ground beef and then sauteed the whole lot until nearly tender. While that was cooking, I put 1.5 cups sourdough starter into a mixing bowl. I whisked in 5 eggs, a large pinch of salt, a bit of garlic powder, and black pepper. Then I sprinkled about 3 teaspoons of baking powder over the batter and whisked it in just as I was finishing the meat/vegetable mixture. I seasoned the meat and vegetables with some sea salt, thyme, red pepper flakes, added some more butter, and added a can of green beans and a can of great northern beans. I tasted the filling to make sure it had enough salt. I turned off the stove and poured the batter evenly over the meat and vegetable mixture. Then I popped the skillet into the oven for 20 minutes, or until golden brown on top. I put some cheese on one side of the skillet, since half of us are dairy-free, and returned it for about 10 more minutes, or until the cheese was melted and bubbly. I let it cool for about 10 minutes before serving up slices to rave reviews. This dish barely served six, though our children are big eaters, so I would count on 4-5 servings from this dish. Served with some kraut or other vegetable ferment, it is a quick and simple sourdough supper. I’ll be making this again over and over until I get the proportions just right for you, and then I’ll share an exact recipe over on the recipe section of the CFH site.
More from the Cultures for Health Blog
Kids’ Kombucha Experiment
Blog Post: Cheesy, Sprouted Sourdough Rolls: Monkey Bread Style
Blog Post: Cultured Cream Puffs: Gluten-Free